Lemon-Streusel Blueberry Muffins

Total Time

Prep: 20 min. Bake: 25 min.

Makes

1 dozen

Updated: Oct. 24, 2022
My family and friends really enjoy fresh muffins. My berry-packed muffin flavor combo of almond extract and cardamon is just divine. And to top it off, the sweet lemon-cinnamon scented streusel is heavenly.—Shirley Riley, Water Valley, Mississippi
Lemon-Streusel Blueberry Muffins Recipe photo by Taste of Home

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup 2% milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1-1/2 cups fresh or frozen unsweetened blueberries
  • LEMON STREUSEL:
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed

Directions

  1. Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries.
  2. Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean.
  3. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 muffin: 262 calories, 8g fat (5g saturated fat), 38mg cholesterol, 234mg sodium, 43g carbohydrate (24g sugars, 1g fiber), 4g protein.